Gluten-Free Chicken Seekh Kabab with Mint Chutney

Instructions

1. 1Finely chop the 1 medium onion, 2 small green chilies, and the 1/4 cup cilantro. Set aside.
2. 2In a large bowl, combine the about 680 g ground chicken with the chopped onion and green chilies, the 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 tablespoon lemon juice, and 1/4 cup yogurt. Mix everything together thoroughly with your hands until well combined.
3. 3Divide the chicken mixture into 4 equal portions. Take one portion and shape it into a long, sausage-like kabab around a skewer. Repeat with the remaining portions. If you do not have skewers, you can shape them by hand into oval patties.
4. 4Preheat your grill or a large non-stick skillet over medium-high heat. Add 1 tablespoon of oil to the skillet if using. Place the shaped kababs onto the hot grill or into the hot skillet. Cook for 8-10 minutes per side, turning occasionally, until the kababs are browned on all sides and cooked through. The internal temperature should reach 74°C.
5. 5While the kababs are cooking, prepare the mint chutney. Finely chop the 1/4 cup mint leaves. In a small bowl, combine the chopped mint leaves with 1 small green chili (finely chopped), 1 tablespoon lemon juice, and 1 tablespoon yogurt. Mix well.
6. 6Once cooked, remove the kababs from the heat and let them rest for 5 minutes before serving. Serve the chicken seekh kababs hot with the prepared mint chutney.

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